Papdi Chaat Recipe | Gluten-Free Papdi Chaat | Homemade Papdi | Sorghum Recipes | Snack Idea | Ruchi | Rajshri Food

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Learn how to make Gluten-Free Papdi Chaat at home with our Chef Ruchi

Gluten-Free Papdi Chaat Ingredients:
Introduction - 0:00

How To Make Gluten-Free Papdi - 0:18
1/2 cup Sorghum Flour
3 tbsp Rice Flour
3 tbsp Gram Flour
1 tsp Ginger & Chilli Paste
1 tbsp Fenugreek Leaves
1 & 1/2 tbsp Oil
Salt To Taste
Water

How To Shape The Papdi - 1:23
Rice Flour

How To Fry The Papdi - 2:13
Oil (for frying)

How To Make Gluten-Free Papdi Chaat - 3:21
1 cup Potato (boiled & peeled)
1/2 cup Onion
1 tbsp Churned Curd
Sweet Chutney
Green Chutney
Chaat Masala
Black Salt
Cumin Seed Powder
Red Chilli Powder
Sev
Coriander Leaves

Storage Tip - 4:36
How To Bake the Papdi - 4:46

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About Gluten-Free Food
A gluten-free diet (GFD) is a nutritional plan that strictly excludes gluten, which is a mixture of proteins found in wheat (and all of its species and hybrids, such as spelt, kamut, and triticale), as well as barley, rye, and oats.

About Papdi Chaat
Chaat, or chāt is a family of savoury snacks that originated in India, typically served as an hors d'oeuvre or at roadside tracks from stalls or food carts across South Asia in India, Pakistan, Nepal and Bangladesh.With its origins in Uttar Pradesh, India, chaat has become immensely popular in the rest of South Asia and the Caribbean.

Papri chat or papri chaat is a popular traditional fast food and street food from the Indian subcontinent, probably in India, Bangladesh and Pakistan. Many various additional dishes throughout India are also referred to as papri chat. Some restaurants in the United States serve the traditional version of the dish.

Papri chaat is traditionally prepared using crisp fried dough wafers known as papri, along with boiled chick peas, boiled potatoes, dahi (yogurt) and tamarind chutney and topped with chat masala and sev. The papri are typically prepared with refined white flour and ghee or oil. In this video, we have show the Gluten-Free version of it using Sorghum/Jowar Flour. Mint, cilantro and spices may also be used. The dish has sweet, sour, tangy, and spicy flavors and a creamy and crunchy texture.

There are common elements among these variants including dahi (yogurt); chopped onions and coriander; sev (thin dried yellow salty noodles); and chaat masala, typically consisting of amchoor (dried mango powder), cumin, kala namak (Himalayan black rock salt), coriander, dried ginger, salt, black pepper, and red pepper. The ingredients are combined and served on a small metal plate or a banana leaf, dried and formed into a bowl.

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